Most of us take such pride and joy over cooking our Sunday roast chicken, but plenty forgo the super simple process of using the leftovers to make a nutrient dense, zero waste stock. This recipe, brought to you by Cornish chef James Strawbridge, shows us all how easy it is to make a rich flavoured chicken stock using minimal ingredients in no time at all, which can be stored in the fridge for a few days and used to elevate our week night meals, from curries to soups. Once you begin making stock this way, we’re sure there will be no looking back. Let us know if the secret ingredient was a pleasant surprise to you!
Leftover chicken carcass
1 carrots
Celery root
Leek ends
1 bay leaf
2 sprigs of fresh thyme
Pinch of black pepper
Pinch of sea salt
Pinch of chilli flakes
3 tablespoons of cider vinegar
Pop your leftover chicken carcass in a wide bottomed pan
Add the whole carrot, celery root, thyme, leek, bay and seasonings
Cover everything with boiling water
Place the lid on the pan, and leave to cook for 1.5 hours
Strain the stock, leave to cool and store in a container in the fridge for up to a week
Eat your seasonal greens for breakfast or brunch & make them exciting
Simple ingredients to make this seasonal produce sing
